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Shalini Sharma
Perfect ice-cream
For the praline:
Heat the sugar in a non-stick pan and cook on a medium flame for 5 to 7 minutes or until the sugar melts, while stirring continuously
Remove from the flame, add the cashew nuts and butter and mix well
Spread the mixture on a greased flat surface and allow it to cool and harden
Scrape it out using a palate knife and coarsely powder it using a mortar-pestle(Khalbatta) keep aside.
For the ice cream:
Combine all the ingredients except the butterscotch essence and whisk together so that no lumps remain.
Bring to a boil in a non-stick pan and simmer for 7 minutes, while stirring continuously.
Cool completely, add the butterscotch essence and mix well.
Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi set.
Remove the semi set ice cream from the Freezer and transfer it to a mixer and blend until smooth.
Add the prepare praline and mix well.
Transfer the mixture back into the same aluminium shallow container.cover with an aluminium foil and freeze for approx 10 hours or until set.
Scoop and serve.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
VIDHI AGARWAL
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